This recipe is one of those classic dump and forget it slow cooker recipes. You literally just add all the ingredients to the slow cooker, stir it up and put on the lid. Then leave it for at least half a day, if not a whole 24 hours. The longer you let it go, the more flavorful and thicker the chili becomes. Chuck Roast Chili is a great winter meal, but also great for camping or backyard BBQs. It make a fantastic chili cheese fry, taco or hot dog!
The big chili argument is beans or no beans. I am of the “it depends” opinion. It all depends on how you are planning to consume it. But for the most part I am a beans person – mostly because it stretches the chili farther without needing to add more meat. I use kidney beans most often but I have used pinto beans before. I like kidney beans because they can hold their shape in the extended cooking time.
I went with chunks of chuck roast in the chili for a few reasons. My husband had recently ordered a side of chili at a smokehouse we ate at, and they had used their left over slow smoked chuck roast that they used for sandwiches to make their chili. He was totally enamored by the big pieces of roast in the chili that I knew I had to try it out. It was a good choice! While it was pre-smoked (that would totally work though), I still got great flavor by adding in the Worcestershire sauce and beef broth.
The last time I made this, I used it for some Chili Cheese Tacos. I used fajita sized flour tortillas and added cheese, chili, sour cream and roughly chopped up Fritos corn chips. The whole family really love its it – but be sure to have plenty of napkins on hand, because it got a bit messy. I served it up with a few extra Fritos on the side, so that we could scoop up the parts the fell out. You could also serve this up as a loaded baked potato, or as just straight up chili. I suggests green onions, cheese, sour cream and some pickled jalapenos as garnish.
Now Let’s Get Cookin’!
Chuck Roast Chili
- 1 Slow Cooker at least 6qt
- 3 lb Chuck Roast cut into 1-in cubes
- 1 Medium Yellow Onion diced
- 5 Garlic Cloves minced
- 2 15oz cans Kidney Beans
- 1 28oz can Tomato Puree
- 1 qt Beef Broth
- 1 7oz can Diced Green Chilis
- 2 tsp Cumin
- 2 tsp Chili Powder
- ¼ cup Worcestershire Sauce
- 1 tsp Ground Mustard
- ¼ cup Honey
- Add all ingredients to slow cooker, stir to combine. Secure lid and let cook on low for at least 12 hours (up to 24hrs).
- Serve with desired toppings (sour cream, cheese, green onions, Fritos, white onions, jalapenos, etc.)
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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